Panasonic NN-S784 Operation Manual page 67

C B
HOCOLATE ROWNIES
Makes: 1 x 20 cm
square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain flour
Method:
Grease and line a 20 cm square pyrex dish. set
aside. Melt butter and chocolate in a 2-litre dish on
1
P7 for 1 ⁄ minute. Stir in sugar, vanilla essence, eggs
2
and flour. Spread into prepared dish. Cook on P7 for
7 to 8 minutes. Refrigerate until cold. Cut into
squares.
C P B
HOCOLATE EANUT UTTER
Makes: one 30 x 20 cm Dish
Ingredients:
60 g butter
1
⁄ cup brown sugar
2
1
1 ⁄ cups icing sugar
2
1 cup peanut butter
1 cup crushed nuts
Topping:
200 g dark chocolate
20 g butter
Method:
Foil line and grease a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to 20
seconds. Add brown sugar, icing sugar, peanut butter
and crushed nuts. Mix until combined. Press into the
base of the prepared pan.
To prepare topping:
Place chocolate and butter into a small bowl.
Cook on P7 for 1 to 2 minutes. Stir halfway through
cooking. Spread over top of prepared base.
Refrigerate until cold and cut into squares.
C F
HOCOLATE UDGE
Makes: 1 x 20 cm square slice
Ingredients:
300 g chocolate pieces
1 (400 g) can condensed milk
1 cup chopped peanuts
Method:
Grease 20 cm square dish. Set aside. Place
chocolate and condensed milk in a 1-litre jug. Cook
on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and
cut into squares when cold.
R
OCKY
Makes: 1 x 20 cm square slice
Ingredients:
250 g
40 g
250 g
1 cup
1
1 ⁄ cups
2
100 g
Method:
Melt chocolate and butter in a large bowl on P6 for 2
to 3 minutes. Add remaining ingredients and mix well.
Pour into a greased 20 cm square pan. Refrigerate
until set. Cut or break into pieces to serve.
M
OCHA
Makes: 64 x 2.5 cm square pieces
S
Ingredients:
QUARES
395 g
300 g
1 teaspoon
1 teaspoon
64 (130 g)
Method:
Grease a square (20 cm) cake pan, set aside. Place
condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on P7 for 2
minutes. Stir in vanilla and coffee. Mix until well
combined. Cook on P5 for 2 minutes. Stir and pour
into prepared pan. Arrange coffee beans evenly over
the fudge. Chill for 2 hours or until set. Cut into 2.5
cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
O
RANGE
Ingredients:
200 g
30 g
1
⁄ cup
4
1
⁄ cup
3
1
⁄ cup
4
1 tablespoon
1
⁄ cup
2
Method:
Place chocolate bits and butter in a 1-litre dish. Cook
on P7 for 1 to 2 minutes, stirring halfway through
cooking. Add evaporated milk, stir until combined. Stir
in icing sugar, nuts and orange liqueur. Refrigerate
covered for 1 hour. Roll tablespoons mixture into
small balls. Toss in drinking chocolate powder.
Refrigerate until serving.
– 40 –
R
OAD
dark or milk chocolate
butter
packet marshmallows, halved
unsalted peanuts
flaked coconut
turkish delight, chopped
F
UDGE
can sweetened condensed milk
dark chocolate melts
vanilla extract
instant coffee powder
chocolate coated coffee beans
T
RUFFLES
dark chocolate bits
butter
evaporated milk
icing sugar, sifted
chopped nuts
orange liqueur
drinking chocolate powder